Kung Pao Veggie Pizza

Kung Pao Veggie Pizza combines the bold flavors of traditional Kung Pao chicken with a healthy twist on pizza. Topped with vibrant vegetables and a spicy sauce, this dish is a delightful fusion that's both satisfying and nutritious.

Ingredients

• Whole wheat pizza dough - 250 grams
• Red bell pepper - 1, diced
• Zucchini - 1 small, diced
• Carrot - 1 medium, julienned
• Green onion - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, minced
• Peanuts - 30 grams, roughly chopped
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Sriracha or chili paste - 1 teaspoon
• Mozzarella cheese - 100 grams, shredded
• Cilantro - for garnish

Steps

1. Preheat the oven to 220°C (428°F).
2. Roll out the whole wheat pizza dough on a floured surface to your desired thickness and transfer it to a baking sheet or pizza stone.
3. In a pan over medium heat, add the sesame oil and sauté the minced garlic and ginger until fragrant, about 1 minute.
4. Add the diced red bell pepper, zucchini, and julienned carrot to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
5. Stir in the soy sauce, rice vinegar, and Sriracha, mixing well to combine. Remove from heat and stir in the chopped green onions and peanuts.
6. Spread the vegetable mixture evenly over the rolled-out pizza dough.
7. Sprinkle the shredded mozzarella cheese on top of the vegetables.
8. Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly.
9. Remove from the oven and let it cool for a couple of minutes before slicing.
10. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Whole wheat dough provides more fiber than traditional pizza crust.

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